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Books - Cook - International Recipes
Books - Cook - International Recipes
Table of Contents
Introduction.........................................................................................................................................................1 Personalized Cooking Aprons ............................................................................................................................2 Australia Lamb Shank Pie ............................................................................................................................3 Australia Fluffy Pikelets................................................................................................................................4 Barbados Barbadian Cake ............................................................................................................................5 Belgium Waterzooi A La Gantoise ...............................................................................................................6 Bolivia Palta Rellenos ....................................................................................................................................7 Bulgaria Tarator ............................................................................................................................................8 Canada Cheddar Cheese Soup .....................................................................................................................9 China HotFried Crispy Shredded Beef ...................................................................................................10 China Moo Goo Gai Pan .............................................................................................................................11 Czech Republic Kolaches ............................................................................................................................12 Denmark Hasselnodlagkage .......................................................................................................................13 Egypt Feteer Bel Asaag ...............................................................................................................................14 France Poulet aux Morilles .........................................................................................................................15 France Foie de Veau au Sauternes .............................................................................................................17 France Daube de Boeuf a la Provencale ....................................................................................................19 Germany Neujahrspretzel...........................................................................................................................20 Germany Linzer Torte ................................................................................................................................21 Germany Zwetschgenknodel ......................................................................................................................22 Greece Baklavas ...........................................................................................................................................23 Greece Souvlaki ...........................................................................................................................................25 Hungary Szekelygulyas ...............................................................................................................................26 Iceland Leg Of Lamb with Caramel Potatoes ...........................................................................................27 i
Table of Contents
India Naan ....................................................................................................................................................28 Italy Basic Italian Bread .............................................................................................................................29 Italy Gnocchi Alla Giordano.......................................................................................................................30 Italy Asparagus Pasta col Pesto ..................................................................................................................31 Japan Yakitori .............................................................................................................................................32 Korea Kim Chee ..........................................................................................................................................33 Libya Halawah BilFawaaki ......................................................................................................................34 Mexico Carne Asada....................................................................................................................................35 Mexico Flan ..................................................................................................................................................36 Mexico Sopaipillas .......................................................................................................................................37 Netherlands Oliebollen ................................................................................................................................38 Newfoundland Salt Cod Chowder ..............................................................................................................39 Nicaragua Gallo Pinto .................................................................................................................................40 Norway Norwegian Meatballs ....................................................................................................................41 Peru Papas a la Huancaina .........................................................................................................................42 Philippines Pancit Canton ...........................................................................................................................43 Poland Babka ...............................................................................................................................................44 Poland Pieczen Siekana ...............................................................................................................................46 Portugal Caldeirada De Peixe.....................................................................................................................47 Puerto Rico Taino Pollo Picante .................................................................................................................49 Puerto Rico Sancocho ..................................................................................................................................50 Russia Blinis .................................................................................................................................................51 Russia Pelmeni .............................................................................................................................................52 Switzerland Swiss Fondue ...........................................................................................................................53 ii
Table of Contents
Syria Koosa...................................................................................................................................................54 Tunisia Salata Mechouia Nablia.................................................................................................................55 Turkey Eggplant Imsakaa ..........................................................................................................................56 United States Flag Cake ..............................................................................................................................57
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Introduction
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Bulgaria Tarator
2 cucumbers, peeled and chopped 1 garlic clove, minced 4 cups plain yoghurt 1/2 cup water 1/4 teaspoon salt 2 Tablespoons dill, chopped toasted almond slices, for garnishing In a blender, puree cucumber and garlic, pulsing the blades to liquify the chopped cubes. Toss in the dill, salt, water, and yoghurt and mix well. Refrigerate at least 2 hours. When ready to serve, ladle into bowls and sprinkle with toasted almonds.
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Denmark Hasselnodlagkage
9 egg yolks 2/3 cup sugar 3/4 cup blanched almonds ground 3/4 cup hazelnuts ground 9 egg whites 1/4 cup cherry brandy 1/4 cup raspberry jam 1 pint whipping cream 24 whole hazelnuts Powdered sugar Beat the egg yolks until thick. Add the sugar and beat. Add the ground nuts and mix well. Beat the egg whites until stiff. Fold into the yolk mixture. Bake in 2 wellbuttered layercake tins in a preheated moderate oven 350F until the top of the cake springs back quickly when you touch it. Remove from oven and let cool. Cover the top of each layer with half of the liqueur, then with a thin layer of the raspberry jam. Place one cake on top of the other. Whip the cream and spread over top. Place whole hazelnuts here and there on the torte. Dust the top with powdered sugar.
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Drain and squeeze dry. Cook them over mediumlow heat in the fat remaining in the skillet for about 4 minutes, stirring often. Discard all the fat from the skillet. Return the chicken pieces in one layer to the skillet, adding any juices from the plate. Sprinkle with the flour and thyme and turn the pieces to coat. Pour in the wine, bring to the boil, cover and simmer for 15 minutes, turning the chicken once. Uncover the pan and simmer until the chicken is forktender, about 15 minutes more. To make the sauce, first remove the chicken and mushrooms with a slotted spoon to a bowl and cover loosely to keep warm. Degrease the pan juices. Whisk in the Cognac, mushroom liquid and Creme Fraiche. Cook, whisking, over low heat until smooth. The sauce should be just thick enough to coat a spoon. If necessary, whisk in the beurre manie, 1 teaspoon at a time, to thicken the sauce. Season to taste. Return the chicken, mushrooms and any liquid in the bowl to the pan. Stir to coat the pieces with the sauce and heat through. Do not let boil. Spoon chicken and mushrooms onto a serving dish and serve with cooked rice.
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Fill a pastry bag fitted with a l/2inch star tip with the spinach mixture. Pipe some spinach around the inner rim of 6 individual serving plates. Cut each piece of liver diagonally into 3/4 inch wide slices and arrange spokefashion on each plate. Spoon an equal amount of the sauce on each serving and garnish with the carrot slices.
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Germany Neujahrspretzel
2 cups milk 2 eggs 1/2 cup butter or margarine 1 cup powdered sugar 2 packs dry yeast Water 2 teas. salt 1 teas. vanilla extract 1/2 cup sugar 1/4 cup almonds, chopped 7 cups flour Heat milk and butter until very warm (120130 degrees F.). Mix yeast, salt, sugar, and 1 cup flour. Slowly beat into warm milk. Beat for 2 minutes. Add eggs and 1 cup of flour. Beat for an additional 2 minutes. Add enough flour to form a soft dough. Knead until smooth and elastic, about 5 minutes. Place dough in a greased bowl. Let rise in a warm place until doubled in bulk, about 1 hour. Punch dough down and let rise again until doubled (1 hour more). Divide dough in half. Shape pretzel as follows: Roll dough into a rope about 30 inches long and 1 1/2 inches in diameter. Cross the ends leaving a large loop in the center. Flip loop back onto crossed ends to form a pretzel. Repeat with remaining dough. Place pretzels on greased baking sheets. Let rise 15 minutes more. Bake at 375 degrees F for 25 to 30 minutes or until golden brown. Cool on wire racks. Mix powdered sugar, water and vanilla to form a thin icing. Spread icing on pretzels and sprinkle with chopped almonds. Makes 2 large pretzels.
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Germany Zwetschgenknodel
3 medium potatoes, boiled the previous day, peeled 1 tablespoon butter 2 egg yolks pinch of salt 23 heaping tablespoons flour 1 1/4 lbs. damson plums (sometimes called pruneplums) 1 sugar cube for each plum Toppings: melted butter 1/4 cup bread crumbs 3 tablespoons sugar 1 teaspoon ground cinnamon Wash the plums, wipe dry, remove stomes, and insert a sugar cube into the center of each plum. Smash the boiled potatoes and mix with the cool melted butter, egg yolks, and salt, then add as much flour as it takes to produce a slightly adhesive dough. Note that less flour you use the better they will turn out. Keep your hand cool, take enough dough to cover the plums with 1/41/2 inch thickness; carefully press the edges together. Drop into boiling water and simmer until they start to float. Serve with melted butter, and sprinkle sugar, cinnamon, or a combination of both on it. Or serve with breadcrumbs, browned in butter.
Germany Zwetschgenknodel
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Greece Baklavas
Filling: 1 pound walnuts, coarsely chopped 1/4 cup sugar 1 teaspoon cinnamon Pastry: 1 pound phyllo pastry 6 oz. unsalted butter, melted Syrup: 1/2 pound sugar 10 oz. water 2 cinnamon sticks 2 teaspoons lemon juice some lemon peel 2 tablespoons honey Mix all the filling ingredients in a bowl. Liberally butter the base and sides of an elongated or round baking dish. Measure the length of the phyllo against the baking dish roughly and, allowing 1 inch extra approximately for shrinkage, cut to length with a sharp knife. Brush each layer of phyllo with melted butter and spread over the base of the container as evenly as possible. Once you have used 5 layers of pastry, sprinkle a thin layer of filling all over the surface and add 3 more layers. Sprinkle a thin layer of filling and place 2 more sheets of phyllo on top. Sprinkle on all the remaining filling, spreading it evenly, and cover with 78 more layers of phyllo, brushing individually with butter. Fold any excess pastry on either of the sides over the filling and brush it with butter. Brush the top layer liberally with butter in order to get it crisp and golden. Trim any excess pastry with a small sharp knife, keeping in mind that it will also shrink. Cut the top layers of fyllo carefully, either diagonally into diamond shapes or straight, which will result in square or elongated pieces. Be careful not to cut right down to the base, but only the top layers. This is done in order to make cutting and lifting the pieces out, once it is cooked, much easier and efficient. Using the tips of four fingers, sprinkle drops of water all over the surface and cook it in a preheated oven at 375F for 15 minutes; lower the heat to 350F and cook for a further 20 minutes. In the meantime, prepare the syrup. Place all the
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syrup ingredients, apart from the honey, in a saucepan and stir to dissolve the sugar. Simmer for 68 minutes, add the honey and simmer for a further 5 minutes until it thickens slightly. Let the baklava cool down then pour the hot but not boiling syrup slowly all over, through a strainer. Let it stand and absorb the syrup. Cut and serve.
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Greece Souvlaki
1 lemon, juiced 1/4 cup olive oil 1/4 cup soy sauce 1 teaspoon dried oregano 3 cloves garlic, crushed 4 pounds boneless pork tenderloin 2 green peppers, cut into 1 inch squares 2 yellow onions, cut into 1 inch squares Tzaziki (recipe follows) In a large plastic or glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic. Add pork, onions, and green pepper; stir to coat. Cover, and refrigerate for 2 to 3 hours. Preheat grill for medium high heat. Slide pork, pepper, and onion onto skewers. When a fine gray ash covers the coals, begin grilling the kabobs. Cook about 10 to 15 minutes total; turn the skewers frequently. Serve on pita bread with Tzaziki spooned on top. Tzaziki 2 cups plain full fat yogurt 2 teaspoons pureed very fresh garlic 1 teaspoon salt 2 cucumbers, peeled, seeded and grated on large holes of grater 1/2 teaspoon freshly ground black pepper 2 teaspoons olive oil Fresh mint leaves, for garnish Drain yogurt for 1 hour in a cheeseclothlined strainer to remove some of its water. In a bowl, combine the yogurt, garlic and 1/2 teaspoon salt. Sprinkle the remaining 1/2 teaspoon salt over the grated cucumber and drain, 10 to 15 minutes, to extract excess water. Add drained cucumber to yogurt, along with pepper, and mix well. Cover and refrigerate until chilled, about 1 hour. Drizzle with olive oil and garnish with mint leaves.
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Hungary Szekelygulyas
41/2 cups pork, cut into 1inch cubes 3 tbsp. lard 2 cups onion, sliced 1 tbsp. Hungarian red paprika 2 tbsp. water 1 tsp. salt 2 tsp. caraway seeds 1 clove garlic, crushed 31/2 cups sauerkraut 1/2 cup sour cream 1 tbsp. flour Roast the onion in heated shortening until of yellow color; remove from heat. Stir in the paprika, add water, put back onto heat. Add meat, salt, caraway seeds and garlic; cook gently for approximately 1/2 hour, stirring occasionally. Add the sauerkraut and cook until well done. Stir the flour into the sour cream, add to dish, and let simmer on very low heat for about 10 minutes. Serve with dumplings or potatoes.
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India Naan
4 cups allpurpose flour 1 Tablespoon sugar 1 Tablespoon doubleacting baking powder 1/4 teaspoon baking soda 1/2 tsp salt 2 eggs 1 cup milk 4 to 6 teaspoons ghee or melted butter Combine the dry ingredients in a large mixing bowl and stir until the ingredients are thoroughly mixed. Make a well in the center of the mixture and add the eggs, stirring them into the mixture. Add the milk in a thin stream (or a little at a time if you only have two hands), and stir until all the ingredients are well combined. Gather the dough into a ball and knead for about 10 minutes, adding a little flour as needed to prevent sticking, until the dough is smooth and can be gathered into a soft, somewhat sticky ball. Moisten your hands with a teaspoon of ghee, rub it over the ball of dough, and place it in a bowl. Drape a kitchen towel over the bowl and allow to sit at room temperature for about 3 hours. Place two ungreased baking sheets in the oven and preheat the oven and the sheets to 450F. Divide the dough into 6 equal pieces and flatten each into a teardrop, or leaf shape about 6 inches long and 31/2 inches across at its widest point. Use your fingers to do this, and moisten them with ghee as needed to prevent the dough from sticking. The ghee also assures the proper texture of the bread, so moisten your fingers with it even if the dough is not sticky. Arrange the bread "leaves" side by side on the preheated baking sheets and bake them for about 6 minutes, or until they are firm to the touch. Slide them under the broiler for a minute or so to brown the tops lightly. Serve warm or at room temperature.
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Japan Yakitori
The sauce: 1 tablespoon granulated sugar 1/4 cup mirin (sweetened cooking sake) 1/2 cup sake 1/2 cup soy sauce Mix ingredients over high heat and bring to a boil. Reduce heat to mediumlow and simmer until reduced to one cup. (About 10 to 15 min.) Set aside. 12 ounces of boned, skinless chicken 8 ounces of chicken livers cold water 4 medium dried chinese black mushrooms, soaked in hot water until soft 2 medium green bell peppers 1 medium leek 16 to 20 skewers 1 lemon, cut into wedges Soak the bambo skewers in cold water while you cut up the ingredients. Cut the chicken into squares and the liver into squares and place the livers into the cold water and cover. Let stand 5 min. then drain and pat dry. Remove the mushroom stems from the water and cut each cap into halves. Then cut each green pepper into 1inch squares. Cut the leeks into 1 inch lengths. Thread the pieces of food on the skewers in alternating order, then place on a hot grill and baste with the sauce. Cook for about 3 to 4 min. Do not overcook or the chicken will be dry. Serve with the lemon wedges.
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Mexico Flan
1/2 Cup Sugar 1 Cup Milk 3 Large Egg yolks 1 Teaspoon Vanilla extract 14 Ounce Sweetened condensed milk 3 Large Eggs 1/2 Teaspoon Almond extract In a small saucepan melt sugar over moderate heat, stirring frequently, until sugar is a dark, caramelcolored liquid. Remove from heat and pour into a 4 cup metal ring mold or 8 individual molds. Quickly turn mold to coat bottom and sides with the caramel. Let cool so caramel hardens. Heat oven to 325F. Put the condensed milk, milk, eggs, egg yolks and flavorings into an electric blender. Cover and blend to mix well. Pour mixture into mold; put mold in a larger pan filled with water to depth of 1/2". Bake for 1 hour. Remove from oven and remove mold from water. Cool and then refrigerate up to 2 days. Cover mold with an inverted serving platter. Hold mold and platter together and turn them over. Lift off mold. Caramel will fall as a liquid sauce over the custard.
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Mexico Sopaipillas
4 Cup Flour 2 Teaspoon Sugar 1/4 Cup Shortening or lard 1 Tablespoon Baking powder 11/2 Teaspoon Salt 1 1/4 Cup Water or more if needed Sift dry ingredients together. Cut in shortening until crumbly. Add water and mix until holds together. Knead 1015 times until dough forms a smooth ball. Cover and let set for 20 minutes. Divide dough into two parts. Roll dough to 1/8" thickness on lightly floured board. Cut into 3" squares or triangles. Do not allow to dry; cover those waiting to be fried. When ready to fry, turn upside down so that surface on bottom while resting is on top when frying. Fry in 3" hot oil until golden brown, turning once. Add only a few at a time to maintain proper temperature. Drain on paper towels.
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Netherlands Oliebollen
1 envelope dry yeast 3 tablespoon sugar 1/2 cup warm water (Put yeast and sugar in warm water and soak 10 minutes) 2 wellbeaten eggs 1/2 cups warm water 1/2 teaspoon vanilla 1 teaspoon salt 4 cups flour 2 cups seedless raisins 3 apples, peeled and diced powdered sugar to dust Mix together yeast mixture, eggs, water, vanilla and salt. Add to flour slowly while mixing. Add fruit, combine and let rise 1 1/2 hours. Drop small portions in hot frying oil; cook until browned, drain, and dust with powdered sugar.
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Poland Babka
1 1/4 cups butter or margarine, softened 2 cups milk 1 cake yeast 1/2 cup warm water (110 degrees F) 5 eggs 4 egg yolks 1 cup white sugar 1 teaspoon salt 1 teaspoon vanilla extract 1 tablespoon orange flavored liqueur, optional grated zest of 2 oranges grated zest of 1 lemon 9 10 cups allpurpose flour 1 1/2 cups currants 1 1/2 cups raisins 1 1/2 cups golden raisins 1 cup chopped slivered almonds 1/2 cup packed brown sugar 1 teaspoon ground cinnamon 1 cup allpurpose flour Place yeast in a small bowl, and pour warm water over it. Stir with a spoon to break up the yeast. Set aside for 2 to 3 minutes. In a small saucepan, scald milk. Add 1 cup butter or margarine, and stir until melted. Remove from heat, and let cool until lukewarm. In a mixing bowl, beat 4 eggs and egg yolks with an electric mixer with a paddle attachment. Add sugar and salt, and continue to beat until mixture is thick and pale. Add vanilla, orangeflavored liqueur, zests, and yeast mixture. Combine. Beat in 4 cups flour gradually. Add milk mixture alternately with remaining 4 cups flour while beating on medium speed. Add up to an additional 1 cup flour if the dough is sticky. Mix in currants, raisins, golden raisins, and almonds. Transfer dough to a clean large bowl. Knead using a large wooden spoon until the dough pulls away and doesn't stick to the spoon, about 8 to 10 minutes. Transfer dough to a large buttered bowl, and turn to coat. Cover with plastic wrap. Place in a warm place until dough reaches the top of the bowl, about 1 to 2 hours. Punch the dough down, recover the bowl, and allow to rise again. Butter 3 angel food cake pans. In a small bowl, combine 1 cup flour, 4 tablespoons butter or margarine, brown sugar, and cinnamon to form
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crumb topping. Sprinkle evenly among the 3 pans. Preheat oven to 350 degrees F. Punch the dough down again. Turn out onto a lightly floured surface. Knead for 1 minute. Cut into thirds, and transfer dough to prepared pans. Cover loosely with plastic wrap. Allow to rise to the top of pan. Beat remaining egg, and brush the top of the dough. Bake until golden brown and hollow sounding when tapped, about 30 to 45 minutes. Immediately turn out onto a cooling rack so bread does not stick to the pan. Cool.
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1 bay leaf Pour the oil into a small, screwtop jar and add the chilli peppers, bay leaf and lemon rind. Screw on the top and shake. Leave to stand in a warm place for at least 24 hours before use. It will keep at room temperature indefinitely.
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Russia Blinis
2 cups milk, scalded and cooled 2 packages quick rising yeast 1/2 cup warm water (105F) 1 teaspoon sugar 1/2 cup buckwheat flour 2 cups allpurpose flour 3 eggs, separated 1/2 teaspoon salt 3 tablespoons sour cream 3 tablespoons melted butter, cooled; plus more for cooking 1 1/2 cups additional milk Put the yeast in water and add sugar. Let sit for 5 minutes, then stir to dissolve the yeast. In an electric mixer combine the scalded (cooled) milk, yeast mixture, both flours, the egg yolks only, salt, sour cream, and melted butter. Mix thoroughly. Beat the egg whites until they form soft peaks and gently fold into the batter. Allow to rise for 30 minutes, and then stir in additional milk. Heat an electric skillet to 400F, or a large frying pan on medium high. Brush the pan with a bit of butter and fry the pancakes using 3 tablespoons of batter for each. They should be about 3 to 4 inches in diameter. Cook until golden and turn. Serve with lumpfish caviar and/or sour cream.
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Russia Pelmeni
2 cups flour 1 cup milk or water 1/2 teaspoon salt 1 tablespoon vegetable oil 3 eggs 1/2 pound beef 1/2 pound pork 1 medium onion salt and pepper, to taste Grind beef and pork twice in meat chopper. Then add chopped onion, salt, and pepper. To make mincemeat more tender and juicy, add a bit of milk. Reserve. Mix flour with eggs and milk, salt and oil until a soft dough forms. Knead on floured surface until dough is elastic. Take some dough and make a "sausage" (1 inch in diameter). Divide into pieces (1 inch thick). Roll each piece so that they are 1/16 inch thick. Take a glass or a cup and make 2 inch rounds. Fill each round with 1 teaspoon of the mincemeat, fold into halfmoons. Pinch edges together and connect the opposite sides. Pelmeni can be frozen to be cooked later (you can keep them in the freezer for a long time), or cooked immediately. To cook pelmeni, boil in a lot of water, as they can stick to each other. Salt the water rather heavily. Carefully drop pelmeni into boiling water. Stir them from time to time and boil for 20 minutes. Pelmeni are served with butter, sour cream, vinegar, or ketchup.
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Syria Koosa
6 small zucchini (or 3 large cut in half) 1/2 pound ground lamb (or beef) 1/4 cup uncooked rice 2 pressed garlic cloves 1 minced onion 2 teaspoons salt, divided into twoone teaspoon portions 1 8oz. can tomato sauce 3 cups water 2 tablespoons lemon juice Wash zucchinis and cut green caps off. Core each zucchini with a coring knife, scooping out insides. Save the insides and set aside. Mix lamb (or beef), rice, garlic, onion and 1 teaspoon salt. Knead well. Stuff each zucchini with the meat mixture. If you have more meat mixture than zucchini , make meatballs out of the remaining stuffing. In the bottom of a 5quart pot, place the insides of the carved zucchinis, then arrange the stuffed zucchini on top of them. Add remaining salt, tomato sauce, water and lemon juice. Bring to a boil on high heat. Reduce to medium heat and cook for 20 minutes, or until tender. Serve with rice or bread.
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